You may also like
Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 2 bowls Cooked white rice
- 1 approx. 200-300 ml Soy milk
- 3 slice Easy melting cheese
- 1 Soup stock cube
- 1/4 Onion
- 2 tbsp Olive oil
- 1 Salt
- 1 Black pepper
- 1 to garnish Parsley
Method
- Finely chop the onion and stir-fry in olive oil.
- When the onion has become translucent, pour in the soy milk and soup stock, along with the rice.
- Simmer over medium heat, continuously stirring to prevent burning.
- When the soy milk has been absorbed by the rice and the rice has cooked, stop the heat.
- Before transferring the risotto to a plate, spinkle some cheese and stir to melt.
- I specified 2-3 slices, but you can adjust the amount to taste.
- Once the cheese has blended in, adjust the flavour of the risotto with some salt.
- Transfer the risotto to a plate and sprinkle back pepper to taste.
- Garnish with some parsley for a splash of color and it's ready.
- After stir-frying the onion, the ingredients will require simmering, so I used a deep frying pan!
